Let's call it "quantum cooking" - the application of physics and molecular bioscience and industrial technologies to the preparation of common meals and and familiar dishes with greater control and awareness of the processes involved.This is a culinary anthology of 33 essays by more than 50 contributing scientists engaged in the study of food presenting their findings with practical applications for the kitchen.
"Industrial techniques such as freeze drying, centrifugation, inductive heating, and vacuum packaging, and 'new' ingredients such as native and modified starches, alginates, xanthan and gellan gums, carrageenans, and 'meat glues' are now frequently applied in the restaurant kitchen," the editors point out in their introduction.
"Their use, however, is often with only a superficial understanding of how they work," the editors point out in an introduction. We cannot truly control what we do not understand. Science helps us gain this control with answers to questions."
Continued in ... The Book Stall
by Cesar Vega, Job Ubbink and Erik van van der Linden
Columbia University Press, 2012
